RED, WHITE, AND BLUEBERRY CHEESECAKE TART
Steal focus from the fireworks with this splashy Fourth of July dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 12
Steps:
- Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
- Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
- Meanwhile, make topping: In a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
- Assemble tart: Leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.
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Tanju Ahmed
[email protected]I can't wait to try this recipe.
Dylan Johnson
[email protected]This recipe is a keeper!
Kofi Bright
[email protected]The tart was beautiful and delicious. I'll be making it again soon.
Tanvir Tanvir
[email protected]I'm definitely making this tart again for my next party.
Moti Raj Dhakal
[email protected]This is my new favorite cheesecake recipe!
Md Azad Ali
[email protected]I'm not sure what went wrong, but my tart didn't turn out. The crust was too crumbly and the filling was too runny.
Lesley
[email protected]The tart was a little too sweet for my taste.
KB Khabar
[email protected]I used a pre-made graham cracker crust to save time. The tart still turned out great.
Tishawn De Peiza
[email protected]This recipe was easy to follow and the tart turned out perfectly. I was worried about the crust being too crumbly, but it held together well.
Sharon Whipple
[email protected]I'm not a big fan of cheesecake, but this tart was really good. The crust was flaky and the filling was creamy and light.
Nazeer Ahmed
[email protected]This cheesecake tart was a hit at my Fourth of July party! The colors were so festive and the taste was amazing. I loved the combination of the sweet blueberries and the tangy cream cheese.